This Classic Green Mint Chutney is a simple herbal sauce that brights all your favourite things.
What is chutney?
How to use classic chutney
- Slathered it on Portobello mushroom burgers
- As a dip for freshly cut veggies or pita bread
- To dress otherwise plain cooked veggies - think new potatoes like below, but also try steam carrots or cauliflower or sweet corn
- Spread it on a toasted ciabatta bun with some fresh tomatoes and spinach for a fresh herby sandwich
I just love the intensity of the fresh herb flavour. It's spicy but cool at the same time.
And before you pass over this recipe and conclude that chutney is only for Indian-inspired dishes and curries, I want you to know that I will be making this all summer. Fresh-grilled veggies, sweet corn (I can't wait), anything off the BBQ, warm and crispy Naan.. or like here, just tossed on some boiled potatoes.
Variations - it's not just mint
New Potatoes Tossed with Classic Chutney
For the potatoes:
- 2 lbs small white or red potatoes
- ¼ cup prepared chutney (see recipe below)
- 1-2 tablespoons olive oil
- juice of half a lime
- salt and pepper to taste
- Cover the potatoes in cool water, generously salt the water and bring to a boil over medium-high heat. Once boiling reduce heat to a rough simmer and cook until potatoes are fork-tender. How long will depend on the size of the potatoes. I like to leave the potatoes whole while they boil, I find that the skins stay intact this way. If the potatoes are cut into bite-sized pieces before boiling the skins will curl and cause the potatoes to get mushy. So I cut them after they have cooked. If you are using small potatoes it doesn't take that much longer to boil whole ones compared to bite-sized pieces.
- Drain the potatoes in a colander and allow to dry a bit. Cut any potatoes that are too big. Toss in a large bowl and squeeze fresh lime juice over the potatoes with a generous pinch of salt. Toss well. Add the chutney and some olive oil to keep the potatoes shiny and moist. Taste for salt and add black pepper if desired. Serve hot or room temperature.
Classic Green Mint Chutney
- 1 bunch cilantro leaves about 3 cups of leaves; tender stems can also be used in this recipe
- 2 bunches mint leaves about 1.5 cups
- 2 green Serrano chilies
- 1 teaspoon cumin powder
- 1 ?2 teaspoon salt or to taste
- 1 teaspoon black salt
- 1 teaspoon sugar
- 2 teaspoons oil such as mustard or canola
- 2 tablespoons fresh lime juice
- Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender.
- Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.